Fall Harvest Bliss: Autumn Apple and Squash Salad with Maple Vinaig

Autumn Apple and Squash Salad with Maple Vinaigrette

Today, I’m excited to share a recipe that perfectly captures the essence of autumn with its warm flavors and comforting ingredients. This Autumn Apple and Squash Salad with Maple Vinaigrette is a delightful combination of sweet and savory that will surely become a favorite in your fall recipe rotation.

For this recipe, you’ll need:

• chef’s knife
• cutting board
• baking sheet
• mixing bowl
• whisk

For the salad, you’ll need approximately 200g of butternut squash, peeled and cubed, 1 medium apple thinly sliced, 50g of mixed greens, and 30g of dried cranberries.

Preheat your oven to 400°F (200°C) and place the cubed butternut squash on a baking sheet. Drizzle with olive oil, salt, and pepper, then roast for 20-25 minutes until tender and slightly caramelized. In a mixing bowl, combine the mixed greens, sliced apple, roasted butternut squash, and dried cranberries.

For the maple vinaigrette, you’ll need 30ml of olive oil, 15ml of apple cider vinegar, 10ml of maple syrup, 5ml of Dijon mustard, and a pinch of salt and pepper. Whisk all the ingredients together until well combined.

Pour the maple vinaigrette over the salad and toss gently to coat everything evenly. The sweet and tangy flavors of the vinaigrette perfectly complement the earthy squash and crisp apples.

The total weight of the cooked dish is approximately 300g, making 2 servings with an average weight per serving of 150g. Each serving is approximately 200 calories.

One unique tip for this recipe is to add a sprinkle of crushed pecans or walnuts on top for an extra crunch and nutty flavor. It adds a wonderful texture contrast to the soft squash and juicy apples.

I hope you give this Autumn Apple and Squash Salad with Maple Vinaigrette a try and feel free to customize it with your favorite seasonal ingredients. Enjoy the flavors of fall in every bite!